Building Brands That Connect: A Conversation with Maheep Singh Rathore, Co-founder of Ninkasi and Poppy

An Exclusive Interview with Maheep Singh Rathore, Co-founder of Ninkasi and Poppy, vibrant restaurants in Udaipur

Maheep Singh Rathore, co-founder of Ninkasi and Poppy, shares his inspiring journey of building innovative consumer brands. His insights reveal the challenges and triumphs that shaped his entrepreneurial vision and the future of India’s dynamic startup ecosystem.

What was the core concept behind establishing Ninkasi – Modern Tapas Bar & Kitchen in Udaipur?

Maheep Singh: Udaipur is a city that speaks the language of romance, but we felt it was whispering in only one dialect. It had its majestic sunsets and its serene lakes, but it was missing a certain kind of electricity—a dedicated space for the art of the cocktail.

We identified a quiet gap in the market, a thirst for something more nuanced than the conventional. The name ‘Ninkasi’ is our ode to the Sumerian goddess of fermentation, the original brewer.

We imagined her abode not as a ancient temple, but as the living room of an eccentric, modern deity—a place of beauty, mystery, and impeccable taste. That imagination became our design blueprint.

How do you ensure consistency in guest experience across both dining hours and peak nightlife hours?

Maheep Singh: A great evening, much like a great cocktail, should have a perfect arc. It should begin with a gentle introduction, build in complexity, and leave a memorable finish. We see the transition from dining to nightlife not as a shift in gears, but as a seamless evolution.

During the earlier hours, the experience is curated around conversation and discovery. As the evening matures into nightlife, the energy is consciously elevated. The key is a deeply trained team that understands this emotional journey.

They are choreographed to be attentive yet unobtrusive during dinner, and more dynamic and engaging as the party spirit takes hold. The consistency lies not in a rigid formula, but in the consistent delivery of a feeling—whether that feeling is one of refined relaxation or of uninhibited joy.

Do you host or plan to host bar takeovers, chef collaborations, or themed events? If yes, what criteria guide these decisions?

Maheep Singh: Absolutely. We believe a static bar is a boring bar. Collaboration is the lifeblood of creativity in our industry. We have a vibrant calendar of bar takeovers. Our criteria, however, is fiercely simple:

Passion over Profile. While reputation is noted, it is never the sole deciding factor. We actively seek out bars and bartenders who are, quite frankly, a little bit mad about their craft.

What role does staff training play in maintaining service standards in a high-energy, nightlife-driven environment?

Maheep Singh: In a high-energy environment, your team is your bedrock. We don’t just train for competence; we train for grace under pressure.

Our training is a dual-focus exercise. First, there is the technical mastery: an encyclopaedic knowledge of our menu, the precision of mixology, and the timing of service. Second, and more crucially, is emotional intelligence.

We train our staff to read a room, to anticipate needs before they are spoken, and to diffuse tension with a smile.

They are taught to be calm in the storm, ensuring that even when the music is at its peak and the room is buzzing, a guest never has to wave frantically for a drink or feel ignored.

What are some challenges you face as a modern tapas and cocktail bar in a heritage-driven city like Udaipur?

Maheep Singh: The greatest challenge is also our greatest inspiration: respectfully writing a new chapter in a very old book. Udaipur’s soul is heritage, and we are, by design, modern. The challenge was to prove that these two ideas are not contradictory, but complementary.

We are not here to compete with the city’s timeless charm; we are here to offer a contemporary counterpoint.

We had to educate palates that were accustomed to more traditional flavours, introducing them to the bold, shared-plate philosophy of tapas and the complex profiles of craft cocktails.

It’s about building trust. We’re not a rejection of the city’s identity; we are an addition to it—the yin to its majestic yang.

What future plans or expansions do you envision for Ninkasi in the next few years?

Maheep Singh: Our vision is to deepen our roots before we spread our branches. The immediate future is about solidifying Ninkasi not just as a bar, but as a cornerstone of Udaipur’s contemporary cultural scene.

This means more ambitious collaborations, more immersive themed nights, and an ever-evolving menu that continues to surprise and delight our guests.

Of course, we envision taking this singular sensibility to other cities that, much like Udaipur before us, are ripe for a new kind of social sanctuary.

In this interview, Maheep Singh Rathore reflects on the growth of Ninkasi and Poppy, highlighting the importance of passion and resilience.

He offers valuable lessons for aspiring entrepreneurs aiming to create impactful, consumer-focused brands in a competitive market.

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